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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink
recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for
the kids, or entertaining friends at home. Each recipe promises a completely different
taste experience, and all are really easy-to-make.

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White Kimchi (Mul Kimchi or Water Kimchi), a less spicy but just as appetizing as
the classic cabbage kim chee. Makes a light and refreshing side dish.

1 nashi pear (Chinese pear or Japanese pear), peeled and cut into strips

1 stalk spring onion, minced

3 red chilies, seeds removed and sliced into thin strips

4 cloves garlic, finely chopped

1½ teaspoons fresh ginger root, finely minced

½ cup sugar

1 cup water

How to make Korean water kimchi:

1. Remove the outer leaves of the cabbage. Cut it into half lengthwise.

2. Take about a handful of salt, and rub it between all the leaves. Set it aside.

3. Meanwhile, make the salt brine. Combine water and the remaining salt in a large
pot, stir until no salt is left. Put the cabbage into the salt solution and allow
the vegetable to soak for approximately 3-6 hours.

4. Take out the cabbage, and drain. Rinse it under running water but make sure not
to over-rinse because you still want to retain some of the salt water.

5. To make the white kim chi stuffing, place the rest of the ingredients in a non-metallic
bowl and mix completely.

6. Separate the leaves of each cabbage halve, and spread a bit stuffing between each
leaf. Be sure that all the leaves are evenly coated on both sides.

7. Put the cabbage in an air-tight food container. Let it sit at room temperature
for at least 3-4 hours before placing it in the refrigerator. Serve cold.

Enjoy Korean white kimchi as a side dish, with rice or noodles. Mul kimchi is also
a common ingredient to make many dishes including white kimchi soup.